What Critics Say


Dingo Creek Vineyard – What the Critics Say

The Courier Mail Good Life – “Northern Pleasures” by Glenis Green, Oct 26 2004

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With a name like Dingo Creek, it’s clear from the outset that this boutique vineyard set in the rolling hills of Traveston south of Gympie, has true blue roots. Its owners David and Marg Gillespie also have wine running through their veins- in the metaphorical sense, a least- after being raised and then working in the industry in Victoria. Marg’s father worked with Sepplets and she with Buller’s winery, while David was schooled in the finer arts of grape growing during a stint with the Department of Agriculture.

They bought their 11ha property on the Tandur Traveston Road 10 years ago and planted their vines in 1997, before opening their iconic Dingo Creek Cellar Dor in 2000. Already their Chardonnay, Cabernet Sauvignon Blanc and Merlot are selling out as quick as they can be bottled, along with a popular honey mead liqueur.

But if you’re just swinging by on a day rip as part of the Noosa Food Trail, it’s worth the detour just for the ambience alone-wining and dining bush-style on the wide veranda and covered deck where you can also watch exotic birds in their aviary.

Bush Tucker is themed through the light-meal menu that includes local cheese and seasonal fruit platters, Emu pies and fresh red-claw crayfish with a Davidson plum dipping sauce, a wood fired cob oven turns out scrumptious pizzas.

Delicious Food Magazine, September 2004 – Written by Celia Feil & Alexia Biggs

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This rustic cellar door was built to reflect the history of the district, when Cobb& Co coaches once crossed the property on their way from Gympie to Brisbane. Owners Marg and David Gillespie started this boutique vineyard in 1997, sending the grapes to award-winning Stanthorpe winemaker Bruce Humphrey-Smith. Cheese Platters and light lunches are served to accompany their wines and liqueurs.

Courier Mail Good Life, September 2 2003 – Karen Milliner

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Wine Festival 2003

Further North at Traveston, near Gympie, Marg and David Gillespie at the Dingo Creek Vineyard are putting together a Sip, Savour and Dine Evening for the festival, and Native foods feast on the senses smorgasbord.

David has an agriculture background and Marg hails from Rutherglen in Victorian wine country- her dad worked for Sepplets and she later joined Buller’s Wines.

The Dingo Creek speciality is honey mead, which is just sensational poured over a bowl of strawberries for brunch.

The Cellar Door the couple have built on their picturesque property has a quaint, rustic feel and pays tribute to the area gold and timber history. Marg is a bird fancier, and has constructed a glorious aviary, she also has planted a bush tucker garden, and with Pomona based Aboriginal Chef Dale Scott is planning to add platters of native food and pizzas to the snacks and light lunches on the cellar menu.

The Daily Telegraph (Sydney), June 16 2003 – Jeff Collerson

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An ancient Drink still has a modern-day appeal It’s also the drink from which the term “honeymoon” came. In medieval times it was the practice if newly weds to drink mead for one lunar month from their wedding day. If a baby was born nine months later, the mead producer received much acclaim- hence honey for the mead and moon for the lunar month. Liqueur mead is fortified with brandy and is much higher in alcohol, about 22% . It is a good after-dinner alternative to port or Muscat.

The meadery best placed to attract tourists is Dingo Creek, a traditional winery 40 minutes northwest of Noosa at Traveston Queensland. Proprietor Marg Gillespie’s winemaker Bruce Humphrey Smith adds juice from chardonnay grapes to locally gathered macadamia honey from Gympie. “After fermentation at controlled temperatures the mead is fortified to about 20% alcohol, then stabilised and filtered” says Gillespie. This method retains the honey taste but the Chardonnay adds another flavour dimension. Fresh fruit like peaches, strawberries, melon and pineapple soaked in mead are delicious served with crepes and ice cream while mead also makes a useful demi-glaze for roast pork or lamb.

Noosa Journal Beachfrontnoosa, August 28 2003 – Peter Howard

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Wine Festival

The Sunshine Coast Wine Festival is with us again, and there are plenty of varied activities for as all, at Dingo Creek Vineyard, from Thursday September 11 to 14.

David and Marg Gillespie have put together a beaut program. I have sampled the bush tucker served during the feast of senses, a buffet of native foods prepared by Dilly Bag chef Dale Scott. She is a fantastic lady and her tucker is very good. This is on Saturday September 13 and will cost $40.00 per head.

If you have not been to this delightful, beautifully set vineyard, go! The wines here are good, too. On the Sunday, a farmers market will kick off the morning, and just after lunch the Jazz band takes over.

A little more cerebral- well for some- is the ancient art of cob oven making- a hands on workshop, which includes morning tea. Phone Marg for information and bookings on 54 851731.

Gympie Times – Serving best up at CHOGM, 2002 – Rowena Wallace

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Dingo Creek may soon be more than just a name on lips through out the Commonwealth. Wines from the tiny Tandur Vineyard were such a hit at a CHOGM function this week, owners Marg and David Gillespie are now looking at breaking into the overseas domestic market.

Well… they’ve had their first tentative international order for a dozen of their popular Chardonnay, but it’s a start. Armed with a collection of their finest reds and whites, Marg and David on Thursday joined other members of the Sunshine /Coast Wineries group at the official welcome for CHOGM media delegates at the Mooloola Surf Club.

For two hours, the Gillespies tantalised the tastebuds of journalists from all over the Commonwealth who also savoured the delights of the region’s most delectable seafood, beef and lamb and got up close and personal with our most famous wildlife.

And from what Marg and David can tell, there ‘s nothing like a good wine, a furry koala and a succulent prawn to break down the language barriers. “Most of the delegates couldn’t speak English but it was easy to see they were enjoying themselves” David said. “Our Dingo Creek Chardonnay and mead were big hits- subsequently they kept coming over to us indicating they wanted to try them. The Canadian Prime Minister’s personal press secretary loved it. He bought a couple of bottles of mead and put in a tentative order for a dozen Chardonnay. He says there’s no problem taking it back on the plane, so we’re pretty sure that order will go ahead, which is pretty exciting.” Quite a few of the local delegates also liked our wines and that’s great, because these people will still be here when the delegates go home.

The prospect of being involved in an international event like CHOGM was very exciting. CHOGM is a huge event and we were very proud to be included, it was wonderful to have our wine there, we had fun it was a real buzz.